Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad de Castilla-La Mancha, Avda, España s/n, 02071 Albacete, Spain.
Food Chem. 2013 Jun 1;138(2-3):956-65. doi: 10.1016/j.foodchem.2012.11.032. Epub 2012 Nov 15.
Syrah and Chardonnay grapevines were treated with an oak extract in order to determine the effect on glycosidic aroma precursors. Grapevines were treated at three different timings of the veraison (treatment 1, 2 and 3). Aglycons were obtained by enzymatic hydrolysis, and these were identified and quantified by means of gas chromatography-mass spectrometry (GC-MS). Results suggest that after the applications the majority of compounds from the oak extract were assimilated and stored as glycosidic forms in both cultivars. Also, other compounds not present in the extract were affected, with a different behaviour observed depending on the timing of application and the variety. In general, C6 compounds, alcohols, terpenes, phenols and C13-norisoprenoids in Syrah showed a decrease and in Chardonnay an increase. Thus, this study proved a change in the glycosidic aroma profile in grapes after the oak application, so these treated grapes could produce wines with different aromatic quality.
为了确定橡木提取物对糖苷香气前体的影响，对西拉（Syrah）和霞多丽（Chardonnay）葡萄藤进行了橡木提取物处理。在三个不同的转色期（处理 1、2 和 3）对葡萄藤进行了处理。通过酶解获得了非糖苷形式的香气前体，然后通过气相色谱-质谱联用（GC-MS）对其进行了鉴定和定量。结果表明，处理后，橡木提取物中的大多数化合物都被吸收并以糖苷形式储存在两种葡萄品种中。此外，一些在提取物中不存在的化合物也受到了影响，其行为表现因处理时间和品种的不同而有所不同。一般来说，西拉葡萄中的 C6 化合物、醇类、萜烯类、酚类和 C13-降异戊二烯类化合物的含量减少，而霞多丽葡萄中的含量增加。因此，这项研究证明了橡木处理后葡萄中糖苷香气特征发生了变化，因此这些经过处理的葡萄可以酿造出具有不同香气品质的葡萄酒。
